MELT margarine in large skillet on medium-high heat. Add mushrooms; cook and stir 3 to 4 min. or until tender.
ADD rice; cook 3 min., stirring frequently. Add broth and water; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until liquid is absorbed.
STIR in almonds and parsley.
